Wyss, Gabriela and Elzakker, Bo van (2005) Grape production and Wine Processing. Control of Quality and Safety in Organic Production Chains. Organic HACCP, no. Nr. 14. Forschungsinstitut für biologischen Landbau, CH-5070 Frick; University of Newcastle, UK-NE1 7RU,Newcastle upon Tyne. [Unpublished]
![[thumbnail of 14_leaflet_wine_english.pdf]](/style/images/fileicons/application_pdf.png) |
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- German/Deutsch
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Document available online at: http://www.organichaccp.org
Summary
This leaflet provides a practical overview for producers and others involved in grape production and wine processing, of what can be done at these steps to improve the quality and safety of organically produced wine, in addition to certification and general food safety requirements. Other leaflets cover production of other commodities and separate leaflets aim at consumers and retailers.
| EPrint Type: | Book |
|---|---|
| Keywords: | Organic HACCP, wine, Qualitätssicherung |
| Subjects: | Food systems > Food security, food quality and human health |
| Research affiliation: | Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Society > Food quality European Union > Organic HACCP UK > Univ. Newcastle |
| Related Links: | http://www.organichaccp.org |
| Deposited By: | Wyss, Dr. Gabriela S. |
| ID Code: | 4918 |
| Deposited On: | 27 Oct 2005 |
| Last Modified: | 05 Jan 2021 09:54 |
| Document Language: | English |
| Status: | Unpublished |
| Refereed: | Not peer-reviewed |
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